Reviewer:

I too "doctored it up" a little (see pic), but the recipe gave me a great starting ground, since I didn't really know how to cook eggplant at all! Make sure you add salt/pepper after you oil them, plus I added tomatoes and garlic to roast at the same time, to put on top. Along with the fresh basil, I added some balsamic, and those two additions really made it great!

Reviewer:

I thought this was great. Read the other reviews and added the tomatoes as suggested, I didn't have basil :/ but used garlic and salt & pepper.
I had to cook mine quite a bit longer before the feta got bubbly, but everyone loved it!

Reviewer:

I really enjoyed this...WITH the addition of balsamic vinegar and tomatoes. Before cooking, I soaked the eggplant slices in a mixture of the vinegar and oil. Broiled for five minutes, then added the cheese and tomatoes and baked all together till the eggplant was soft, which took a little longer than 10 minutes for me. When I brought them out of the oven I drizzled with more vinegar and sprinkled the basil on. The skin of the eggplant was a little tough, but I enjoyed the rest. They were pretty and very colorful on the plate. I think I would prefer this with goat cheese crumbles, and may try that in the future. Thanks for a new idea!

Reviewer:

Made this last night and it was DELICIOUS!! The only things I did differently were I put olive oil on both sides and left them under the broiler a little longer, on both sides. I also added garlic powder and Asiago cheese. Fabulous!!

Reviewer:

This was great except the feta didn't melt and I had to put it under the broiler again. That turned to be perfect. Also, I should have added garlic to the feta. We didn't have tomatoes but it didn't take away from the meal.